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Processing method for alcohol production by cassava residues and molasses

A processing method, cassava residue technology, applied in chemical instruments and methods, preparation of organic compounds, organic chemistry, etc., can solve problems such as increased sulfuric acid consumption, equipment corrosion, environmental hazards, etc., to improve resource recycling and reduce decolorization Effects of stress, fertility inhibition

Active Publication Date: 2017-02-22
GUANGXI LUOCHENG KECHAO FOUND SCI & TECH DEV
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AI Technical Summary

Problems solved by technology

[0005] Domestic molasses alcohol production is mainly through adding sulfuric acid to acidify molasses, inhibiting bacterial growth and reproduction, and clarifying a small amount of colloids and ash that settle. In recent years, due to the continuous decline in the purity of molasses, the amount of sulfuric acid has been increasing. The amount of sulfuric acid consumed per ton of alcohol is from 20 to Increase from 30 kg to 50-60 kg. While sulfuric acid inhibits miscellaneous bacteria, it will also inhibit the reproduction and fermentation of yeast to varying degrees, affecting the yield of raw materials
Extensive use of concentrated sulfuric acid will not only cause great harm to the environment, but also easily cause equipment corrosion and fouling, and will increase the difficulty of alcohol waste liquid treatment, increasing investment in alcohol environmental protection
[0006] At present, there have been many studies on the production of alcohol by molasses acid-free fermentation. For example, Chinese patent CN105861568 A discloses a method for molasses to ferment alcohol without adding acid. Dilute and heat the molasses to achieve the effect of not adding sulfuric acid and recovering the heat energy generated in the waste water process. However, after the molasses is fermented by this method, it will increase the difficulty of decolorization when the waste liquid is treated, and this method needs to add fungicides, which will further increase The amount of use of cost, although using this method to carry out alcohol distillation has utilized the waste heat of alcohol distillation waste liquid, still does not disclose the method that further utilizes alcohol distillation to carry out impurity removal, the biggest energy consumption in the alcohol production is in the distillation part, in order to reduce Energy loss should be further studied and the method of waste heat utilization. For this reason, there are also some methods for carrying out waste heat recovery and utilization for alcohol distillation. For example, Chinese patent CN 1736527 A discloses an alcohol five-tower differential pressure distillation device and its technology. This technology utilizes many A technical combination of reusing heat can reduce the steam consumption index and achieve the effect of saving energy and reducing consumption. However, using this method to improve the device is relatively complicated and the improvement cost is high. Therefore, in the molasses alcohol processing method, it is necessary to solve The following problems (1) further reduce the energy consumption of the alcohol production process through reasonable improvement; (2) the resource recycling rate of the processing process of molasses alcohol is low; (3) the acid-free fermentation of molasses alcohol does not need to add fungicides

Method used

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  • Processing method for alcohol production by cassava residues and molasses
  • Processing method for alcohol production by cassava residues and molasses

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] (1) Pretreatment: the cassava dregs after starch extraction and waste molasses are mixed according to a weight ratio of 1:1 to obtain a mixture, the starch content of the cassava dregs is 7%, and the brix of the molasses waste liquid is 70° Bx;

[0050] (2) Cooking: Add 10u / g of high-temperature-resistant α-amylase to the mixture of step (1) for precooking. The precooking temperature is 50° C., and the precooking time is 20 minutes. After the precooking is completed, it is heated to 95° C. The post-ripener is maintained for 90 minutes to obtain liquefied mash;

[0051] (3) Saccharification: the liquefied mash enters the mash pot for saccharification to obtain mash. The amount of saccharification enzyme added during the saccharification process is 150u / g. The saccharification temperature is 50°C and the saccharification time is 20 minutes;

[0052] (4) Fermentation: adopt continuous fermentation method to ferment to obtain mature mash, the alcohol concentration of matur...

Embodiment 2

[0055] (1) Pretreatment: the cassava residue after starch extraction and waste molasses are mixed according to a weight ratio of 1:1 to obtain a mixture, the starch content of the cassava residue is 9%, and the brix of the molasses waste liquid is 80° Bx;

[0056] (2) Cooking: Add 15u / g of high-temperature-resistant α-amylase to the mixture of step (1) for precooking, the precooking temperature is 60°C, and the precooking time is 30min. After the precooking is completed, heat to 105°C. The post-ripener is maintained for 120 minutes to obtain liquefied mash;

[0057] (3) Saccharification: the liquefied mash enters the mash pot for saccharification to obtain mash. The amount of saccharification enzyme added during the saccharification process is 200u / g. The saccharification temperature is 65°C and the saccharification time is 30 minutes;

[0058] (4) Fermentation: adopt continuous fermentation method to ferment to obtain mature mash, the alcohol concentration of mature mash is ...

Embodiment 3

[0061] (1) Pretreatment: the cassava residue after starch extraction and waste molasses are mixed according to a weight ratio of 1.5:1 to obtain a mixture, the starch content of the cassava residue is 8%, and the brix of the molasses waste liquid is 75° Bx;

[0062](2) Cooking: add 13u / g high temperature resistant α-amylase to the mixture of step (1) for precooking, the precooking temperature is 55°C, the precooking time is 25min, after the precooking is completed, heat to 100°C The post-ripener is maintained for 100 minutes to obtain liquefied mash;

[0063] (3) Saccharification: the liquefied mash enters the mash pot for saccharification to obtain mash. The amount of saccharification enzyme added during the saccharification process is 180u / g. The saccharification temperature is 60°C and the saccharification time is 25 minutes;

[0064] (4) Fermentation: adopt continuous fermentation method to ferment to obtain mature mash, the alcohol concentration of mature mash is greater...

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Abstract

The invention relates to an alcohol production process, in particular to a processing method for alcohol production by cassava residues and molasses. The method includes steps of (1) pretreatment, (2) cooking, (3) saccharifying, (4) fermenting and (5) distilling. The molasses and the cassava residues subjected to starch extraction are recycled and mixed to serve as raw materials, acid-free fermentation is adopted while various process improvements including avoiding of addition of antibacterial agents or bactericidal agents in a fermentation process, improving of a five-tower distillation process and the like are performed, and consequently product quality improvement, raw material saving, energy saving, consumption reduction, cost reduction and economic benefit increasing are further realized.

Description

[0001] 【Technical field】 [0002] The invention relates to an alcohol production process, in particular to a processing method for producing alcohol by adding cassava residue and molasses. [0003] 【Background technique】 [0004] Molasses is a by-product of sugarcane or beet sugar factories, also known as waste honey. Its main components include sucrose, reducing sugar, amino acids, vitamins and trace elements and other nutrients. It is a good raw material for the fermentation of alcohol, yeast, amino acids and other fermented products Molasses also contains inorganic salt ash, colloid and other substances that yeast cannot use. In recent years, in order to increase the sugar yield and improve the quality of white sugar products, many sugar factories tend to use strong alkali, high sulfur, high ash and other sugar production methods. process, the purity of the by-product molasses decreases, and the content of non-sugar impurities such as ash and colloids continues to increase. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P7/08C07C29/80C07C31/08
CPCC12P7/08C07C29/80C07C31/08Y02E50/10
Inventor 谢永卫
Owner GUANGXI LUOCHENG KECHAO FOUND SCI & TECH DEV
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